Physical and Chemical Agents for Microbial Control

Transcription

1 Chapter 11 Physical and Chemical Agents for Microbial Control Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display.

2 Controlling Microorganisms Physical, chemical, and mechanical methods to destroy or reduce undesirable microbes in a given area (decontamination) Primary targets are microorganisms capable of causing infection or spoilage: Vegetative bacterial cells and endospores Fungal hyphae and spores, yeast Protozoan trophozoites and cysts Worms Viruses Prions 2

3 Microbial Control Methods Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Microbial Control Methods Physical agents Chemical agents Mechanical not clipped Heat Radiation Gases Liquids Filtration Dr y Moist Sterilization Disinfection Air Liquids Incineration Dry oven (Animate) (Inanimate) Disinfection Sterilization Sterilization Sterilization Steam Under pressure Boiling water, hot water, pasteurization Antisepsis Disinfection Sterilization Sterilization Disinfection Ionizing X ray, cathode, gamma Nonionizing UV Disinfection: The destruction or removal of vegetative pathogens but not bacterial endospores. Usually used only on inanimate objects. Sterilization: The complete removal or destruction of all viable microorganisms. Used on inanimate objects Antisepsis: Chemicals applied to body surfaces to destroy or inhibit vegetative pathogens. Sterilization Disinfection 3

4 Relative Resistance of Microbes Highest resistance Prions, bacterial endospores Moderate resistance Pseudomonas sp. Mycobacterium tuberculosis Staphylococcus aureus Protozoan cysts Least resistance Most bacterial vegetative cells Fungal spores and hyphae, yeast Enveloped viruses Protozoan trophozoites 4

5 The Resistance of Endospores 5

6 Terminology and Methods of Control Sterilization a process that destroys all viable microbes, including viruses and endospores Disinfection a process to destroy vegetative pathogens, not endospores; inanimate objects Antiseptic disinfectants applied directly to exposed body surfaces Sanitization any cleansing technique that mechanically removes microbes Degermation reduces the number of microbes through mechanical means 6

7 Microbial Control Terminology 7

8 Microbial Death Hard to detect, microbes often reveal no conspicuous vital signs to begin with Permanent loss of reproductive capability, even under optimum growth conditions 8

9 Factors That Affect Death Rate Number of microbes Nature of microbes in the population Temperature and ph of environment Concentration or dosage of agent Mode of action of the agent Presence of solvents, organic matter, or inhibitors 9

10 Log of Number of Viable Cells Log of Number of Viable Cells Log of Number of Viable Cells Log of Number of Viable Cells Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display High load Low load Sterilization (a) Time (Minutes) (b) Time for Sterilization Agent added Spores Microbistatic agent Cells still capable of growth (if microbistatic agent is removed) Vegetative cells Microbicidal agent (c) Time (d) Time 10

11 Practical Concerns in Microbial Control Selection of method of control depends on circumstances: Does the application require sterilization? Is the item to be reused? Can the item withstand heat, pressure, radiation, or chemicals? Is the method suitable? Will the agent penetrate to the necessary extent? Is the method cost- and labor-efficient and is it safe? 11

12 Antimicrobial Agents Modes of Action Cellular targets of physical and chemical agents: 1. The cell wall cell wall becomes fragile and cell lyses; some antimicrobial drugs, detergents, and alcohol 2. The cell membrane loses integrity; detergent surfactants 12

13 Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Surfactant molecules Membrane lipids Cytoplasm Cytoplasm 13

14 Antimicrobial Agents Modes of Action Cellular targets of physical and chemical agents: 3. Protein and nucleic acid synthesis prevention of replication, transcription, translation, peptide bond formation, protein synthesis; chloramphenicol, ultraviolet radiation, formaldehyde 4. Proteins disrupt or denature proteins; alcohols, phenols, acids, heat 14

15 Heat ph Change Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. (a) Native State Substrate Enzyme Substrate (b) Complete Denaturation (c) Different Shape (d) BlockedActive Site Active site can no longer accept the substrate and the enzyme, is inactive. 15

16 Concept Check: If you wipe your hands with an antimicrobial cleaner, you are accomplishing A. Sterilization B. Disinfection C. Antisepsis D. Sanitization 16

17 Methods of Physical Control 1. Heat moist and dry 2. Cold temperatures 3. Desiccation 4. Radiation 5. Filtration 17

18 Mode of Action and Relative Effectiveness of Heat Moist heat lower temperatures and shorter exposure time; coagulation and denaturation of proteins Dry heat moderate to high temperatures; dehydration, alters protein structure; incineration Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Number of Cells Added to Population (growth) Temperature C Number of Cells That Survive

19 Comparing Moist Heat to Dry Heat 19

20 Thermal Death Measurements Bacterial endospores most resistant usually require temperatures above boiling Thermal death time (TDT) shortest length of time required to kill all test microbes at a specified temperature Thermal death point (TDP) lowest temperature required to kill all microbes in a sample in 10 minutes 20

21 Moist Heat Methods Steam under pressure sterilization Autoclave 15 psi/121 o C/10-40min Steam must reach surface of item being sterilized Item must not be heat or moisture sensitive Mode of action denaturation of proteins, destruction of membranes and DNA Steam Supply valve Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Temperature- Sensing bulb Pressure regulator Strainer Jacket Condensate return Steam trap Exhaust to atmosphere Steam from jacket to chamber Steam from jacket to chamber or exhaust from chamber Steam jacket Steam supply 21 (b)

22 Nonpressurized Steam Tyndallization intermittent sterilization for substances that cannot withstand autoclaving Items exposed to free-flowing steam for minutes, incubated for hours and then subjected to steam again Repeat cycle for 3 days Used for some canned foods and laboratory media Disinfectant 22

23 Boiling Water Boiling at 100 o C for 30 minutes to destroy non-spore-forming pathogens Disinfection 23

24 Pasteurization Pasteurization heat is applied to kill potential agents of infection and spoilage without destroying the food flavor or value 63 C 66 C for 30 minutes (batch method) 71.6 C for 15 seconds (flash method) Not sterilization kills non-spore-forming pathogens and lowers overall microbe count; does not kill endospores or many nonpathogenic microbes Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. 24 Goodnature Products

25 Dry Heat Dry heat using higher temperatures than moist heat Incineration flame or electric heating coil Ignites and reduces microbes and other substances Dry ovens o C coagulate proteins Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. 25 Kathy Park Talaro

26 Using Heat for Sterilization and Disinfection 26

27 Cold Microbiostatic slows the growth of microbes Refrigeration 0 15 o C and freezing <0 o C Used to preserve food, media, and cultures 27

28 Desiccation Gradual removal of water from cells, leads to metabolic inhibition Not effective microbial control many cells retain ability to grow when water is reintroduced Lyophilization freeze drying; preservation 28

29 Concept Check: Which of the following accomplishes microbiocidal effects? A. Boiling B. Pasteurization C. Incineration D. Freezing E. Dessication 29

30 Radiation Ionizing radiation deep penetrating power that has sufficient energy to cause electrons to leave their orbit, breaks DNA Gamma rays, X- rays, cathode rays Used to sterilize medical supplies and food products Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Gamma rays X ray Wavelength (nm) Violet Ultraviolet Visible Wavelength (nm) Infrared Radio waves Ultraviolet Infrared Ionizing Radiation Yellow Green Blue Red Orange Radiation source Barrier Cell DNA(breakages) 30

31 Application of Ionizing Radiation Preserving food with ionizing radiation 31

32 Radiation Nonionizing radiation little penetrating power so it must be directly exposed UV light creates pyrimidine dimers, which interfere with replication Nonionizing Radiation Normal segment of DNA Thymine dimer A T A C G C A T A A T UV A C G C T G T T G (b) UV does not penetrate No effect on cell DNA (abnormal bonds) Details of bonding O CH 3 CH 3 O (c) O T T O 32

33 Application of Nonionizing Radiation Sterilizing air, water or surfaces 33

34 Using Radiation for Sterilization and Disinfection 34

35 Filtration Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Physical removal of microbes by passing a gas or liquid through filter Liquid Filter Pore Used to sterilize heat sensitive liquids and air in hospital isolation units and industrial clean rooms Filter Sterilized fluid (b) Vacuum pump suction Janice Carr/CDC (a) 35

36 Chemical Agents in Microbial Control Disinfectants, antiseptics, sterilants, degermers, and preservatives Some desirable qualities of chemicals: Rapid action in low concentration Solubility in water or alcohol, stable Broad spectrum, low toxicity Penetrating Noncorrosive and nonstaining Affordable and readily available 36

37 Levels of Chemical Decontamination High-level germicides kill endospores; may be sterilants Devices that are not heat sterilizable and intended to be used in sterile environments (body tissue) Intermediate-level kill fungal spores (not endospores), tubercle bacillus, and viruses Used to disinfect devices that will come in contact with mucous membranes but are not invasive Low-level eliminate only vegetative bacteria, vegetative fungal cells, and some viruses Clean surfaces that touch skin but not mucous membranes 37

38 Factors that Affect Germicidal Activity of Chemicals Nature of the material being treated Degree of contamination Time of exposure Strength and chemical action of the germicide 38

39 Chemical Agents Used in Health Care 39

40 Germicidal Categories 1. Halogens 2. Phenolics 3. Chlorhexidine 4. Alcohols 5. Hydrogen peroxide 6. Aldehydes 7. Gases 8. Detergents & soaps 9. Heavy metals 10. Dyes 11. Acids and Alkalis 40

41 Halogens Chlorine Cl 2, hypochlorites (chlorine bleach), chloramines Denaturate proteins by disrupting disulfide bonds Intermediate level Unstable in sunlight, inactivated by organic matter Water, sewage, wastewater, inanimate objects Iodine - I 2, iodophors (betadine) Interferes with disulfide bonds of proteins Intermediate level Milder medical and dental degerming agents, disinfectants, ointments 41

42 Applications of the Halogens 42

43 Concept Check: Which of the following is NOT true about Hypochlorites? A. Kills by denaturing proteins B. It is light sensitive C. It is often used for disinfecting water D. It slows the release of iodine 43

44 Phenolics Disrupt cell walls and membranes and precipitate proteins Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. OH OH CH 3 OH CH 3 Low to intermediate level bactericidal, fungicidal, virucidal, not sporicidal Phenol (basic aromatic ring structure) o - cresol p - cresol Lysol Triclosan antibacterial additive to soaps OH Cl Cl OH Cl Cl CH 2 Cl OH Cl Cl Chlorophene (a chlorinated phenol) Hexachlorophene (a bisphenol) 44

45 Chlorhexidine A surfactant and protein denaturant with broad microbicidal properties Low to intermediate level Hibiclens, Hibitane Used as skin degerming agents for preoperative scrubs, skin cleaning, and burns 45

46 Applications of Phenolics and Chlorhexidine 46

47 Alcohols Ethyl, isopropyl in solutions of 50-95% Act as surfactants dissolving membrane lipids and coagulating proteins of vegetative bacterial cells and fungi Intermediate level 47

48 Hydrogen Peroxide Produce highly reactive hydroxyl-free radicals that damage protein and DNA while also decomposing to O 2 gas toxic to anaerobes Antiseptic at low concentrations; strong solutions are sporicidal 48

49 Applications of Alcohols and Peroxides 49

50 Aldehydes Kill by alkylating protein and DNA Glutaraldehyde in 2% solution (Cidex) used as sterilant for heat sensitive instruments High level Formaldehyde disinfectant, preservative, toxicity limits use Formalin 37% aqueous solution Intermediate to high level Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Glutaraldehyde Cross-linking with microbial protein Outer membrane Peptidoglycan N N Gram-negative N Gram-positive Amino group in peptidoglycan N 50

51 Gases and Aerosols Ethylene oxide, propylene oxide Strong alkylating agents High level Sterilize and disinfect plastics and prepackaged devices, foods Air intake Air filter Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Chamber Vacuum pump Door CO 2 cylinder Gas mixer ETO cylinder 51

52 Applications of Aldehydes and Sterilant Gases 52

53 Detergents and Soaps Quaternary ammonia compounds (quats) act as surfactants that alter membrane permeability of some bacteria and fungi Very low level Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. R 1 + Hydrocarbon chain (C number from 8 to 18) R 2 N R 4 R 3 (a) + CH 3 C N H 2N + N CH 2 Cl (b) CH 3 Benzalkonium chloride 53

54 Millions of Bacteria per liter of Scrub Water Detergents and Soaps Soaps mechanically remove soil and grease containing microbes Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display Nongermicidal soap Germicidal soap Days

55 Applications of Detergents and Soaps 55

56 Concept Check: Which of the following kills by producing oxygen radicals? A. Alcohol B. Hydrogen Peroxide C. Aldehydes D. Gases E. Soaps 56

57 Heavy Metals Solutions of silver and mercury kill vegetative cells in low concentrations by inactivating proteins Oligodynamic action Low level Merthiolate, silver nitrate, silver Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Kathy Park Talaro/Visuals Unlimited Silver amalgam Gold foil 57

58 Applications of Heavy Metals 58

59 Dyes as Antimicrobial Agents Aniline dyes are very active against grampositive species of bacteria and various fungi Sometimes used for antisepsis and wound treatment Low level, narrow spectrum of activity 59

60 Acids and Alkalis Low level of activity Organic acids prevent spore germination and bacterial and fungal growth Acetic acid inhibits bacterial growth Propionic acid retards molds Lactic acid prevents anaerobic bacterial growth Benzoic and sorbic acid inhibit yeast 60

61 The Active Ingredients of Various Commercial Antimicrobial Products 61